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Ingredients
- For Garnish:
- 6 medium to large poblano peppers, divided
- 1 1/2 pound pork shoulder
- Salt
- 3-4 cloves garlic, grated or chopped
- 1 small onion
- 1/4 cup cilantro, a handful
- 1/2 cup heavy cream
- Minced or finely sliced onion
- Cilantro
- Crumbled queso fresco or shredded Manchego
Details
Servings 4
Preparation
Step 1
Chart 4 problanos under broiler to blacken skins, Let cool and peel, Split problanos down one side and gently seed them.
Place pork in a Dutch oven and just add enough water to cover. Season wih salt and bring to boil. Reduce heat and simmer 30-40 minutes.
Remove 1 cup of the pork cooking liquid to a food processor. Add garlic, onion, cilantro and the remaining 2 problanos to the food processor. Puree then mixture back to the pork. Combine remaining liquid and the cream or crema, simmer 30-40 minutes more until pork is tender.
Remove pork and cool to handle. Chop or pull into small, irregular pieces. Continue to thicken sauce over a low simmer for 20 minutes, until it coats a spoon. Add half the sauce to pork then fill peppers with pork. Set stuffed peppers onto dishes and top with remaining sauce and garnishes.
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